Category: Recipes

I was looking for a salad dressing that involved fresh ingredients and no oils or vinegars. This salad dressing hit the spot. It’s actually not too sweet but has a nice orange and avocado flavor. It’s smooth and silk and it’s super easy to make. I really like this salad dressing. It’s great on just about any kind of salad and low in calories too you can’t beat that!!

• 6 ounces Fresh Avocado
• 10 ounces Fresh Squeezed Orange Juice (don’t use anything other than fresh or it will be too sweet)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

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• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/3 cup rice wine
• 3 1/2 tablespoons sugar
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper
• 2 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• 1/4 cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Original Recipe Source

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• 1 tsp. of olive oil
• 1/2 sweet yellow onion
• 3 carrots, diced
• 3 stalks of celery, diced
• 2 cloves of garlic, minced
• 5 cups of chicken stock
• 1 tsp. chicken bouillon (Try to use MSG free)
• 1/2 tsp. dried basil
• Sea salt and freshly cracked pepper to taste
• 1 bay leaf
• 1 cup cooked chicken breast, diced
• 1/2 cup brown rice
• 1/2 cup of frozen sweet yellow corn
• 2 tbsp. corn starch
• 2 cups milk

Directions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. 
2. Add the minced garlic and stir constantly for 60 seconds. 
3. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. 
4. Turn the soup up until it boils. Mix the corn starch and milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. 
5. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes or until the rice and vegetables are tender. Remove bay leaf and discard.

Original Recipe Source

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•  1 (18-20 pound) whole turkey
•  1/2 cup unsalted butter, softened
•  Salt and freshly ground black pepper to taste
•  1 1/2 quarts turkey or chicken stock 

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Original Recipe Source

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